For some people, the peak of Italian civilization is reached every time they avail themselves of the depths of a pot of bollito misto. Each of its unfailingly tender components brings a distinct taste to the table, though all are bathed in the combined cooking juices that convey the essence of every ingredient.
Provided by Martha Stewart
Number Of Ingredients 22
- Make the bollito misto: Heat oil in a large pot over medium-high heat. Season brisket generously with salt and pepper. Cook until golden brown, 4 to 5 minutes per side. Add stock; chopped carrots, celery, and onion; parsley; and bay leaf. Bring to a boil, then reduce heat to simmer. Cover, and simmer gently until brisket is very tender, about 2 hours.
- Transfer brisket to a plate. Strain stock though a fine sieve into pot, then add browned brisket, sausages, chicken, and potatoes. Bring to a boil, reduce heat, and simmer until meats and potatoes are just tender, about 30 minutes. Add whole carrots, onion halves, and remaining celery. Cover, and cook until vegetables are tender, 10 to 15 minutes.
- Using a slotted spoon, transfer meat and vegetables to a platter. Strain stock into pot, and cook until reduced by half, 15 to 20 minutes.
- Make the salsa verde: Puree all the ingredients through garlic in a blender. With machine running, add oil in a slow, steady stream. Season with salt and pepper.
- Slice meats, and arrange on the platter with vegetables. Drizzle some reduced stock on top. Serve with salsa verde, mustard, and remaining stock.
BOLLITO MISTO (ITALIAN BOILED MEATS WITH RED AND GREEN SAUCES)
Bollito misto is the Italian version of a boiled dinner, somewhat similar to the French pot au feu, but more complex. (A New England boiled dinner pales in comparison.) The dish can be quite an extravagant affair, with many cuts of veal, beef, tongue, sausages and a fat capon. This is a simpler version, though it is still a project and easier to complete if the work is spread over two or three days. But it is a worthy adventure. Serve the broth as a traditional first-course soup garnished with tortellini or other small stuffed pasta shapes, or plain, in little cups, for sipping. Two bright sauces - one green, one red - round out the dish as condiments.
Provided by David Tanis
Categories meat, main course
Yield 6 to 8 servings
Number Of Ingredients 34
- Prepare the meats: Season chuck roast and beef shank generously with salt and pepper and let sit for 1 hour at room temperature or refrigerate overnight, if time permits. Transfer meats to a 12-quart pot. Use the whole cloves to stick the bay leaves onto the whole onions, and add to the pot along with peppercorns, celery stalks and large carrots.
- Cover with 4 quarts water (or a little more to cover) and bring to a boil. Reduce heat, cover with lid ajar and cook at a bare simmer for 2 to 3 hours, until meats are fork tender.
- Make the salsa verde: Purée parsley, basil and capers in food processor with about 1 cup olive oil to make a rough, loose paste. Transfer to a bowl, and stir in red-pepper flakes, salt and pepper, scallions, horseradish and vinegar. Thin with more oil to desired consistency. You should have 1 1/2 cups. (Both sauces can be made well ahead of time. The salsa verde will keep for 2 to 3 days in the refrigerator and is great on grilled fish, chicken or vegetables.)
- Make the salsa rossa: Soak bread cubes with red wine vinegar until soft. Transfer to a blender or food processor, along with roasted peppers, garlic, tomato paste, paprika and cayenne. Blend until smooth, thick and creamy. Transfer to a bowl, stir in olive oil until it's the consistency of a milkshake. (Don't worry if it's a little thin.) Season with salt and pepper. Taste and adjust seasoning - it should be spicy, and you should have 1 1/2 cups. (The sauce will keep in the refrigerator for 1 week.)
- Once meats are tender, remove them from the pot and set aside. Strain broth through a fine mesh sieve and discard aromatics. Ladle off any surface fat. (If time permits, refrigerate meat and broth overnight.) Reheat meat in a small amount of broth. Bring remaining broth to a simmer and reduce for 10 to 15 minutes to concentrate flavors. Season to taste.
- Bring a separate pot of water to a light simmer over medium heat, and cook the precooked cotechino sausage for 30 minutes. Add the Italian sausages and simmer for 12 minutes, until firm and cooked through. Turn off heat and keep sausages warm in their cooking liquid.
- As sausages cook, prepare the vegetables: Bring a pot of well-salted water to a boil. Cook each type of vegetable separately until soft but not mushy, about 10 minutes each, a bit longer for the potatoes. Blot on a kitchen towel, then arrange on a platter and keep warm.
- To serve, cut chuck roast into 3/4-inch-thick slices, and chop shank meat into rough chunks. Cut cotechino crosswise into 1/2-inch slices. Leave Italian sausages whole. Arrange all meats on a platter, moisten with a little hot broth and garnish with parsley sprigs. This meal works well as a buffet, or you may prepare individual plates. Pass salsa verde and salsa rossa at the table. Serve broth in small cups alongside, if desired.
- 1.SALT AND BRINE THE MEATS In a baking dish, rub the chickens with 1/4 cup of the salt. Cover and refrigerate overnight. 2.In a large pot, combine the remaining 2 1/2 cups of salt and the sugar with 1 gallon of the water and boil, stirring, until the salt and sugar dissolve, 5 minutes. Turn off the heat and add the chiles, bay leaves, garlic, onions, peppercorns, coriander, fennel and star anise. Add the remaining 2 gallons of water, the shanks and the brisket and refrigerate overnight. 3.MAKE THE BOLLITO Rinse the chickens. Drain the brined meat; discard the garlic, onion and seasonings. Halve the brisket lengthwise along the grain. Divide the chicken, shanks, brisket and sausages between 2 pots. Divide the remaining ingredients between the pots and add enough water to cover the meats. Bring to a boil, then reduce the heat and simmer until the chicken and sausages are cooked through, 1 hour; transfer to a roasting pan and cover loosely with foil. 4.Continue to simmer the bollito until the shanks and brisket are very tender, 1 hour and 20 minutes. Add the shanks and brisket to the roasting pan. Strain the broth; discard the vegetables and spices. Spoon off the fat. Return all of the meat to the broth to rewarm. 5.Pull large pieces of meat from the shanks; discard the bones. Thinly slice the brisket across the grain. Cut off the chicken drumsticks, thighs and wings and thickly slice the breast meat. Slice the sausages. Arrange the meats on platters and ladle broth on top to moisten them. Serve the remaining broth with the meats, or reserve for another use.
More about "bollito misto recipes"
BOLLITO WITH SALSA VERDE AND CHILI SAUCE: BOILED BEEF WITH ...
Cuisine ItalianTotal Time 2 hrs 25 minsServings 4
IL GRAN BOLLITO MISTO (MIXED BOILED MEAT) - MEMORIE DI ...
Reviews 1Total Time 4 hrsEstimated Reading Time 7 mins
BOLLITO MISTO RECIPE RECIPE | HOUSE & GARDEN
Category MainsEstimated Reading Time 2 mins
BOLLITO MISTO RECIPE | FOOD & WINE
Servings 20Total Time 5 hrs
- Rinse the chickens. Drain the brined meat; discard the garlic, onion and seasonings. Halve the brisket lengthwise along the grain. Divide the chicken, shanks, brisket and sausages between 2 pots. Divide the remaining ingredients between the pots and add enough water to cover the meats. Bring to a boil, then reduce the heat and simmer until the chicken and sausages are cooked through, 1 hour; transfer to a roasting pan and cover loosely with foil.
EASY BOLLITO MISTO | FELLY BULL
Cuisine ItalianCategory Main, Main CourseServings 4Total Time 50 mins
- Heat a large saucepan over a medium heat and add a little oil. Fry the sausages for 3 to 4 minutes until coloured on all sides. Remove and set aside. Add the chorizo pieces, cut side down, and fry for 2 to 3 minutes until they start to release their coloured oil and begin to crisp up. Turn over and colour on the other side for a minute or 2. Remove and set aside with the sausages.
- Add the garlic, celery and carrots to the pan and stir for 2 minutes until the garlic is tender. Stir in the lentils, then return the sausages and chorizo to the pan with the bay leaf and thyme springs. Stir well.
- Add 600ml of the stock, then taste and season with salt and pepper. Bring to the boil, then lower the heat and simmer gently for 25 to 30 minutes until the sausages are cooked through, the lentils tender and the stock well flavoured. If the stock levels drop too low while the lentils are cooking, top up with a little of the remaining stock.
- Discard the bay leaf and thyme sprigs and serve the bollito misto in shallow bowls, garnished with the chopped parsley.
BOLLITO MISTO RECIPE - LOS ANGELES TIMES
Cuisine ITALIANCategory MAINS, MEAT, STOVETOPServings 10-12Total Time 3 hrs
- In a very large pot, combine the onions, celery, carrots, rosemary, cloves, peppercorns, short ribs, brisket, oxtail, calf's foot and tongue, chicken and garlic. Add enough water to cover all of the meats and vegetables, and bring to a boil. After 10 to 15 minutes, reduce the heat and continue to simmer to gently cook the meats.
- While the meats are stewing in the large pot, in a smaller pot cover the sausage with enough water to cover. Bring to a simmer and cook until the sausage is firm and cooked through, about 1 hour. Drain and hold in a warm place.
- Continue to cook the meats in the large pot until each are cooked through, 1 to 21/2 hours, then remove to a platter and hold in a warm place. The chicken will be done when the meat is firm, the joints move easily and a thermometer inserted into the meat between the breast and thigh reaches 165 degrees, about an hour. The short ribs, brisket and oxtail will be done when a knife pierces easily, about 2 hours. The tongue will also be done when a knife pierces easily, 1 to 2 hours, depending on the size of the tongue; as soon as the tongue is done, remove and peel the outer layer of skin while the tongue is hot (the skin will be harder to peel as the tongue cools).
- Strain the vegetables and flavorings from the broth, and bring the broth to a simmer to reduce it slightly, 20 to 30 minutes. While the broth is reducing, prepare the sauces.
IL GRAN BOLLITO MISTO - ANTONIO CARLUCCIO
Estimated Reading Time 2 minsCalories 383 per serving
- Lay the pork skin flat on a surface and sprinkle with cayenne, nutmeg, parsley, rosemary and salt and pepper. Roll up and tie with string. Put into a saucepan with the uncooked cotechino sausages and cover with cold water. Bring to the boil, then lower the heat and simmer for about 3 hours. (If using pre-cooked cotechino, add them to the pork pan 30 minutes before the end of the cooking time).
- Meanwhile, put three celery stalks, the clove-spiked onion, peppercorns and bay leaves in a large pot of slightly salted water and bring to the boil. Add the beef and cook gently for 30 minutes.
- Add the tongue and veal brisket to the beef and simmer for two hours, skimming regularly to remove any scum from the surface. Top up with boiling water as necessary to ensure the meat is always covered. (If you don't have a large enough pot for all the meat, divide the vegetables and meat between two pans).
- Cook the chicken separately in water to cover, with the remaining celery and onion, for 1-1 1/2 hours, depending on age.
BOLLITO MISTO RECIPE - LOS ANGELES TIMES
Servings 8Estimated Reading Time 8 minsCategory MAINSTotal Time 2 hrs 30 mins
- Rinse the meats except for the sausage under cold running water, then place them in a 10-quart stock pot with enough cold water to cover. Add the salt, potatoes, carrots and turnips. Bring to a simmer over low heat, frequently skimming off the foam, about 30 minutes.
- As the broth begins to simmer, add the zucchini, parsley, celery and onion studded with the 4 cloves. Cook for another 30 minutes and then begin to check the doneness of the various vegetables and meats, removing them when they're done (usually beginning with the potatoes, zucchini and carrots followed by the chicken breasts, veal shanks and oxtail). The last is the tri-tip or brisket, which takes about 40 minutes to cook and should have a pink center when done. Turn off the heat and remove and discard the parsley, but leave the celery ribs and the onion to cool with the broth in the pot.
- Bring a medium pot of water to a boil and add the sausage. Turn the heat to low and simmer for 40 minutes. When ready to serve, remove the casing and slice.
- Serve the boiled meats and vegetables warm. They should be put back into the still-warm broth, then taken out shortly before serving and carved at the table. Arrange the carved meats and sausage according to type in the center of a warm serving platter and surround them with the sliced vegetables, also grouped according to type. Place the Dijon mustard, cornichons and mostarda di Cremona in bowls and the olive oil and vinegar in cruets and offer with salsa verde as condiments.
BOLLITO MISTO (ITALIAN MIXED BOILED MEATS) | FOOD & WINE
Category Meat & Poultry RecipesTotal Time 2 hrs 40 mins
- Combine 6 quarts water, onion, celery, carrot, and salt in a very large 12- to 16-quart stockpot; bring to a boil over high. Add brisket and short ribs; return to a boil over high, skimming off any foam and fat that rise to the surface. Reduce heat to medium-high; gently simmer, skimming occasionally, 1 hour and 30 minutes. Add chicken; cook, skimming occasionally, until brisket and short ribs are very tender when pierced with a paring knife and chicken easily pulls away from the bone, 30 minutes to 1 hour. If any piece of meat finishes cooking before others, transfer meat to a heatproof bowl, and spoon some of the braising liquid over top to moisten; cover with plastic wrap.
- Meanwhile, place cotechino in a large pot; add cold water to cover by 2 inches. Bring just to a gentle boil over high. Reduce heat to medium-low; gently simmer until a thermometer inserted in center of sausage registers 165°F, 30 to 35 minutes.
- Transfer brisket, short ribs, chicken, and cotechino to a large rimmed baking sheet; let cool 5 minutes. Meanwhile, pour brodo through a fine wire-mesh strainer into a large pot; discard solids. Set aside 1½ cups brodo for serving; reserve the rest for another use.
- Slice brisket against the grain; transfer to a large serving platter. Carve short ribs and chicken (remove and discard bones), and slice cotechino; transfer to platter with brisket. Spoon brodo over meat mixture; serve with caper-cornichon salsa verde, potato-Parmesan puree, and pickled vegetables.
CHEF’S RECIPE: BOLLITO MISTO BY LEONARDO DE PAOLI - LA ...
Estimated Reading Time 3 mins
HOME STYLE BOLLITO MISTO RECIPE - LA CUCINA ITALIANA
Servings 8Estimated Reading Time 1 minCategory Main CourseTotal Time 4 hrs 15 mins
BOLLITO MISTO (ITALIAN FEAST OF MIXED BOILED MEATS) RECIPE
5/5 (2)Category MainsCuisine ItalianTotal Time 48 hrs
BOLLITO MISTO RECIPE | GIADA DE LAURENTIIS | COOKING CHANNEL
Cuisine ItalianCategory Main-DishServings 8-10Total Time 3 hrs 20 mins
BOLLITO MISTO RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
5/5 (4)Difficulty IntermediateCategory Main-DishSteps 3
RECIPES OF LANGHE: BOILED MEAT | LANGHE.NET
5/5 (260)Published 2012-12-04Estimated Reading Time 2 mins
BOLLITO MISTO RECIPE - COOKEATSHARE
1/5 Calories 74 per serving
BOLLITO MISTO - TV CHANNEL | EASY RECIPES, TV SHOWS
Cuisine MexicanCategory Main-CourseServings 8
BOLLITO MISTO (ITALIAN STEW) RECIPE | EAT SMARTER USA
Servings 8Total Time 2 hrs 15 minsCategory Lunch, Dinner, Main CourseCalories 910 per serving
BOLLITO MISTO BEST RECIPES
RECIPE BOLLITO MISTO – EVEN THE CROWN PRINCE WANTED IT ...
BOLLITO MISTO: THE NORTHERN ITALIAN SPECIALTY
BOLLITO MISTO RECIPE
CLASSIC ITALIAN BOLLITO MISTO | GORDON RAMSAY - YOUTUBE
THE SECRET OF A TRUE VERONESE BOLLITO MISTO IS IN THE SAUCE
BOLLITO MISTO - SIMPLE ITALY
You'll also love
Top Asked Questions
How to make bollito misto with brisket?Directions. Make the bollito misto: Heat oil in a large pot over medium-high heat. Season brisket generously with salt and pepper. Cook until golden brown, 4 to 5 minutes per side. Add stock; chopped carrots, celery, and onion; parsley; and bay leaf. Bring to a boil, then reduce heat to simmer.
What to serve with the Gran bollito misto?Salsa verde (Green sauce). This, to me, is the indispensable accompaniment to the Gran Bollito Misto or, for that matter, any boiled meat dish. Take a big bunch of fresh parsley, stems removed, together with a few anchovy fillets, a handful of capers, a few cornichons (if you like) and a clove or two of garlic.
How long do you boil a bollito?Bring to a boil, then reduce the heat and simmer until the chicken and sausages are cooked through, 1 hour; transfer to a roasting pan and cover loosely with foil. Continue to simmer the bollito until the shanks and brisket are very tender, 1 hour and 20 minutes.
What is bollito broth?The resulting broth is skimmed, strained, and used as a base for soups and risottos. In Italian cuisine, bollito was prominent throughout the second millennium.